Hey everyone, it is Brad, welcome to our recipe site. Today, we’re going to make a distinctive dish, sautéed red cabbage, collard greens and potatoes. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

Cabbage and collard greens are fried with plenty of smoky bacon, seasoned with greens seasoning, and simmered until meltingly tender. Reviews for: Photos of Smothered Collard Greens and Cabbage. Southern Collard Greens w/Smoked Turkey Legs I made this Friday night and these are the best collard greens I've ever eaten.

Sautéed Red Cabbage, Collard Greens and Potatoes is one of the most favored of current trending foods in the world. It’s appreciated by millions daily. It’s easy, it is fast, it tastes delicious. They’re fine and they look wonderful. Sautéed Red Cabbage, Collard Greens and Potatoes is something that I’ve loved my entire life.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook sautéed red cabbage, collard greens and potatoes using 9 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Sautéed Red Cabbage, Collard Greens and Potatoes:

1. Take 3 strips Bacon
2. Make ready 1/2 cup Diced Onions
3. Make ready 2 Russet Potatoes cut into 1/2in cubes, unpeeled
4. Make ready 3 cups Collard Greens, chopped into small pieces
5. Prepare 2 cups grated or chopped Red Cabbage
6. Prepare 1/2 tsp Red Wine Vinegar
7. Prepare Pinch Sugar
8. Take Garlic Salt
9. Take Ground Black Pepper

Caldo verde—one of Portugal's most recognizable dishes—is a simple potato soup, enlivened with vibrant slivers of collard greens and slices of spicy chorizo. Collard greens produce guide and recipes from Martha Stewart, including side dishes, gumbos, and braised greens. Robust collards, part of the cabbage family, are a culinary staple in the South, where they're traditionally cooked in a long, slow braise. Collard refers to certain loose-leafed cultivars of Brassica oleracea, the same species as many common vegetables, including cabbage (Capitata Group) and broccoli (Italica Group).

Steps to make Sautéed Red Cabbage, Collard Greens and Potatoes:

1. Fry 3 strips of bacon in a large pan. When done remove to drain on paper towels.
2. Add diced onions to the large pan, season with garlic salt and black pepper. Fry diced onions in the leftover bacon grease, until translucent
3. Add diced potatoes to the onions and season with garlic salt and black pepper. Fry until lightly crispy.
4. Stir collard greens, red cabbage and red wine vinegar into the potatoes and onions. Season with garlic salt and black pepper. Cover with a lid. Cook until cabbage is tender (about 7 mins) uncovering and stirring often. Then remove from heat.
5. Chop the three bacon strips into small crumbles. Stir into the the pan and serve hot.

Robust collards, part of the cabbage family, are a culinary staple in the South, where they're traditionally cooked in a long, slow braise. Collard refers to certain loose-leafed cultivars of Brassica oleracea, the same species as many common vegetables, including cabbage (Capitata Group) and broccoli (Italica Group). Cabbage Cabbage - Ethiopian Chinese Cabbage Collards Bok Choy. Leaves are deep blue-green and crinkled. Flavour is excellent, mild and sweet.

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